Ironically, another thing to consider is its size: the size of the blade may make limit the knife’s coverage.
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, while still being suitable for processing vegetables and fish provided you use the right technique.
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Santoku blades are similar in design to traditional cleavers, but that doesn’t mean they’re specialty knives just for meat.
Santoku knives are often used with a pinch grip, where the thumb and index finger pinch the blade near the bolster.
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The best thing about its sharpness is that it is very easy to maintain! All you need is to use it with care and to occasionally sharpen venta de dominio en chile the blade through a professional service.
Santoku knives have sheepsfoot blades. A sheepsfoot blade has a wide curve from the spine to the flat edge.
It's common to see someone own both a 180mm and 240mm or even 270mm gyuto knife and use them together. A larger gyuto can also be complemented with a short sujihiki knife, or vice versa.
In the case of cutting cabbage or larger vegetables, you would have to constantly use a slicing or sawing motion to cut through.
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